Toasted Pumpkin Seeds

1 medium sized pumpkin
salt
Olive oil

1. Preheat oven to 400 degrees.  Cut open the pumpkin and use a strong metal spoon to scoop out the insides.  Separate the seeds from the stringy core.  Rinse the seeds.

2. In a small saucepan, add the seeds to water, out 2 cups of water to every half cut of seeds.  Add a half tablespoon of water for every cup of water (more if you like your seeds saltier).  Bring to a boil.  Let simmer for 10 minutes.  Remove from heat and drain.

3. Spread about a tablespoon of olive oil over the bottom of a roasting pan.  Spread the seeds out over the roasting pan, all in one layer.  Bake on the top rack until the seeds begin to brown, 10-20 minutes.  When browned to your satisfaction, remove from the oven and let the pan cool on a rack.  Let the seeds cool all the way down before eating.  Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.